Sweet and pinkWed, 7th February 2018

This recipe might seem a little over the top with the pinkness and the sweetness, but it is surprisingly refreshing.

For the pancake batter:
100g flour
2 eggs
300ml milk
pinch of beetroot powder or other food colouring
a handful of chopped marshmallows

Combine the above, leaving the marshmallows out
Preheat a NON-STICK frying pan for a few minutes on a medium-high heat.
Add a large knob of butter and a good glug of neutral oil (e.g. groundnut) to the pan – once butter is melted pour the butter/oil mixture into a glass jug and set aside (do this each time to lubricate the pan for subsequent pancakes).
Return pan to heat and pour a ladle of batter into centre of pan (not too much – you don’t want thick pancakes!) – shake pan quite vigorously to spread the batter out – this vigorous shaking creates a nice marbled texture to the pancake and better colouring. Scatter a few marshmallows over the pancake.
After a minute or so the pancake should be cooked on one side and should slide around when you shake the pan – once this is happens, flip it and cook for a minute on the other side.

For the rhubarb filling:
Chop 200g of rhubarb and pop it onto a baking tray and scatter with 50g (or to taste) of sugar
Bake on 200C for 15 minutes

For the strawberry filling and topping:
Chop a handful of strawberries and pop them into a small pan, cover with a lid and keep on low temperature until the strawberries have released their juice
Mix with a handful of fresh strawberries for bright colour
Fill the pancakes with the fruits and top with some strawberries and a little mint
We also used a little pink candy floss for decoration and a few drops of rose water.